Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.?Email:?email@example.com
Named after the street number of the producer's winery, this Champagne is mineral and dry. It has fine acidity, along with citrus fruits and a crisp aftertaste. The texture is tangy, taut and gives the wine its food friendly character. Drink now.